How to Master the Art of Making Swedish Rye Bread : HomeJelly

Rye breads is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic states. This was mainly due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the outrageous as well.For this menu we're going to check out a rye breads made out of 100% rye flour. This was the traditional menu used across Eastern European countries because of the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause yeast to expand and increase a loaf of bread. The effect is that you will finish up with an extremely heavy and dense loaf of breads. It will still have a fantastic taste but don't be disappointed if the loaf does not rise which is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you see in bakery flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your breads machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great taste and works effectively as a foundation for an appetizer or canape and should be sliced skinny.One extreme care is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will need to lift the cover during the early kneading process and press the rye dough towards kneading paddle every once in awhile to create the dough ball. Stay with it throughout the kneading process. If need be, removed the dough ball from the pan and form it into a dough ball with the hands and drop it back to the bread skillet.